Conference turris::cooks

    There's Ichiban, on route 9 in Framingham, although they carry more
    Japanese stuff than Chinese stuff.  It isn't really closer, but
    since it is on route 9, you may find yourself going past it while
    doing other errands.
    
    I do LOTS of Chinese cooking, so I keep most of the staples on hand
    anyhow, and go into Chinatown to stock up every couple of months
    -- which gives me an excuse to eat dimsum!

	There's also a place on the eastbound side of Route 9 in Westboro.
	Can't think of the name right now, but will check this week and
	post the name.

	It's a combination resteraunt/grocery store/cooking school.

	Marc

    
        RE: .2
    
           That's Rose Lee's in Westboro. Just past Bergson's on
        Route 9 east. You might want to call before you go, it
        looks pretty small from the outside. 366-6679
    
    
                                                       Steve
        

     Rose Lee's is a good place to shop if you're in the market for
    frozen foods, like: duck, chickens, peking ravioli, etc.  Her inventory
    for other types of food, like: stir fry oil, sesame oil, water
    chestnuts, etc. is small and expensive.  I've seen a lot of this
    stuff at Ichiban in Framingham for a lot less.
    
    Try eating there.  The food is quite good and the portions are filling.
    
    Susan

    Ref. .2 from .0   Thanks for the Rose Lee's and Framinham tips.
    I wound up going to my standby Joyce Chens this weekend.  There
    was a great Oriental menu this weekend.
    
    Chinese Ravioli with hot and sour sauce
    
    Home made Egg roles [pork and shrimp stuffing]
    
    Crab meat and Hearts of Palm soup
    
    Chicken and Walnuts
    
    Pea pods and fresh mushrooms
    
    Mmmmmmmmmm. Yum.
    
    Bill

I see you people cook oriental food much more than I do,
so I hope someone can answer my question. When I eat at a chinese
restarant ther is a sauce one that I pour on everything anyway
it's sweet and appears to have applesauce in it. 
         I have ask for the recipe at three different restarant's
and heard a different excuse each time. My friends save theirs
for me when they have take out. I hate to be a sleeze. But I am
one more time in asking for your help now. I have bought chinese
cook  books and that hasn't help any.

                       Thanks
                         Linda

	re: .6

	I believe what you are describing is what I have always referred
	to as Duck Sauce. It's very sweet, and has the consistency of 
	applesauce.

	While I don't have a recipe for it off-hand, I do know that alot 
	of supermarkets in the Worcester area carry a variety of oriental
	sauces under the Ken Chin label. I've seen it at Big D Supermarkets.

	Can't wouch for the taste since I've never tried it, but I'm sure
	it beats "sleazing"....  8-)

	Marc

    Here's a few sauce recipes.  Each of my cookbooks had something
    slightly different.  None of them had the applesauce one, but I'd
    experiment with using applesauce instead of jelly or tomato sauce
    in one of the following:
    
    Sweet and Sour sauce
    	1 cup jelly, any kind but grape (peach, plum, appricot, apple)
    	1 tablespoon regular mustard (I'll bet they mean prepared mustard)
    	1 tablespoon vinegar, rice or white
    
    heat jelly slowly till melted but not to a boil.  Add mustard and
    vinegar.  Stir to blend.  Taste before serving and correct seasoning.
    
    Sweet and sour sauce
    
    IN a pan combine 1 tbsp cornstarch, 3 tbsp sugar, 3 tbsp wine vinegar,
    1 tbsp each of sosy sauced and tomato-based chili sauce, dash of
    ground red pepper (cayenne) and 1/2 cup chicken broth.  Cook, stirring,
    until thickened.  Cool.
    
    Plum sauce for duck
    
    Beat 1/2 cup plum jelly lightly with a fork; stir in 1 1/2 teaspoons
    each of sugar and vinegar and 1/4 cup finely chopped chutney.  Makes
    3/4 cup sauce.
    
    Sweet and sour sauce
    1 cup (250 ml) water
    1/2 cup (125 ml) white vinegar
    1/2 cup (125 ml) sugar
    1/4 cup (60 ml) tomato paste
    4 teaspoons (20 ml) cornstarch
    
    Combine ingredients in small sauce-pan.  Cook ove medium heat, stirring
    constantly, until sauce boils.  Boil and stir 1 minute.  Keep sauce
    warm.
    
    
   

    RE: .6
    I think it might have cider vineger added to applesauce and a little
    sugar added.
    It sure has that cider taste.
    
                                   Scott.

    It's "duck sauce".  You could make it, but it is easier to just buy a
    jar - even some of the local groceries have it in the "ethnic" section.
    
    PS - I don't know anyone who actually eats it on duck!
    
    /Charlotte

 I called information and got the number for Ichiban and noone ever answers.

 I am looking more for a japaneese store. I need 
 Wasabi mix
 Frozen eel
 flying fish eggs
 see-weed neatly cut (haha)

 Any help would be great!

 -Dave

Wasabi and nori are generally available under the label Sushi Chef at
any number of retail locations including many large supermarket chains
in New England.

For the roe and eel you'll probably need to get a supplier's name from your
favorite Sushi chef.

>  I called information and got the number for Ichiban and noone ever answers.

If  you need are directions and are willing to go on a 'wildcat' shopping
trip, its on Rt 9 Westbound in a small strip mall, right before "The Farm
Stand" in Framingham.  (The stores are turned sideways from Rt 9, their front
windows look at the side of The Farm Stand.)

I know 3 things about it:
   1) where it is;
   2) there is a pallet of rice just inside the front door;
   3) my Mom likes it, and goes there frequently.

FWIW,
--Roger

    Ichiban on Rt 9 in framingham will likely have what you asked for -
    they have a LARGE freezer section as well as an enormous variety of
    japanese, chinese, thai and korean foods.
    
    Well worth the trip.
    
    Dana